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Everyone knows that in order to truly be healthy you need to eat a wholesome and balanced diet and get a proper level of exercise. Sadly, there isn’t constantly enough time or energy for us to really do the things we want to do. When our work day is done, most people do not wish to go to the gym. People crave junk food, not veggies (unless they are vegetarians). The good news is that making healthy decisions doesn’t have to be irritating. With training you can get all of the nutritional requirements and the exercise that you need. Here are some simple ways to get healthful.
Be sensible when you do your grocery shopping. When you make informed and wise purchases at the grocery store, your meals will get healthier immediately. At the end of your day do you really want to deal with crowded grocery stores and long waits in the drive through line? You want to go to your apartment and make something from your kitchen. Fill your cabinets with healthy foods. This way—even if you decide on something a bit greasy or not as good for you as it could be, you’re still selecting foods that are better for you than you would get at the local diner or fast food drive through window.
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We hope you got benefit from reading it, now let’s go back to use-up celery & tomato soup recipe. You can cook use-up celery & tomato soup using 18 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Use-up Celery & Tomato Soup:
- You need 1 tbsp vegetable oil
- Get 2 onions, chopped
- Provide 3 cloves garlic, chopped
- Provide 8 sticks celery, chopped
- Use 350 g tomatoes, chopped
- Take 1 x 400 g tin chopped tomatoes
- Prepare 250 g new potatoes, diced
- You need 1 litre vegetable stock (I used Marigold powder)
- Use 1 tsp smoked paprika
- You need 1 tsp dried thyme
- Use 1 tbsp dried oregano
- Get 1/2 tsp hot chili flakes
- Prepare 2 bay leaves
- Prepare Salt
- Provide Ground black pepper
- Provide 1/2 tsp brown sugar
- Prepare Crème fraîche (optional)
- Take Chopped parsley (optional)
Instructions to make Use-up Celery & Tomato Soup:
- Bring the oil to a medium-hot heat in a stock pot or large saucepan. Fry the onions for 5 minutes, only stirring to avoid sticking.
- Add the garlic, stir and fry for a further 2 minutes, or until the onions have softened.
- Stir in the celery and fry for a further 3 minutes, stirring occasionally. Stir in the tomatoes and potatoes. Add the stock, then herbs, spices and bay leaves and stir gently but thoroughly.
- Bring to the boil, stirring occasionally. Reduce to a rolling simmer, cover and cook for 20-25 minutes, until all the vegetables are softened. Remove and discard the bay leaves. Season and add or omit the sugar to taste.
- Whizz to your preferred consistency (or leave as is - I did). Serve piping hot with granary bread or crusty roll. Add a swirl of crème fraîche or garnish with parsley if wished.
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